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I like creamy, thick, cheesy sauces most and I cannot get enough of this one.

Adapted from the Chickpea A La King and the Mushroom A La King, this Cheesy Broccoli just may be my new favourite {at least until I find another new favourite}. I’ve also tried it over top of gnocchi, but didn’t snap a pic because I burnt the veggies {and because I’m lazy sometimes}. It was an accident- I could smell the veggies starting to burn but I didn’t stop it. I just…let it happen. Burnt vegetables are friggin’ delicious! Please tell me I’m not the only one…?

In a small pot over high heat, combine couscous and water, bringing to a boil. Stir for a minute, reduce heat to low, cover and let simmer for 15-20 mins. When there is about 5 mins left of cooking time, remove the lid, sprinkle in the green peas, and then cover again. When water is absorbed, fluff up the couscous with a spatula. Set aside.

Meanwhile, warm coconut oil in a large frying pan over medium heat. Add garlic and let cook for 1 minute.

Add the broccoli, mushrooms, and zucchini to the frying pan and let cook until golden brown, about 10 mins. Stir occasionally.

When veggies are golden, stir the spinach in well. Allow it to wilt for one minute.

13 Responses to Cheesy Broccoli & Zucchini with Israeli Couscous

You made a dish sent from heaven! I LOVE couscous!!! It’s one of my go-to quick grain dishes. Yum!
haha! And I love burnt veggies, too! We call them “carmelized” in my house, because that’s what they end up tasting like; sweet and carmel-y from the burnt bottoms.